2 oz unsalted butter
3 oz grated Parmigiano Reggiano cheese
3 oz unshelled walnuts
1 tablespoon pine seeds
1 garlic clove
2 tablespoons olive oil
salt and pepper to taste
Finely chop the walnuts, the pine seeds and the garlic and fry them slightly in butter at medium heat.
Continue cooking and add two tablespoons of the pasta cooking water, the Reggiano and the olive oil stirring in slowly.
Drain the pasta and pour the sauce over it.